Failure Analysis - Food and Beverages
The scientists at Chemir have been investigating and resolving product failures for almost 50 years. We will help you define the problem and recommend solutions.
A food product failure may include packaging problems, discoloration or an unexpected odor. Before we begin, it is useful to know if this failure is a new occurrence or has been an ongoing issue. A sample of the "good" vs. "bad" product may be sent to our lab, but onsite investigations are also an option.
Our in-house laboratory includes a variety of instrumentation for failure analysis such as optical microscopy, SEM/EDXA, FT-IR, DSC, TGA, TMA, GC/MS, LC/MSn and GPC.
Environmental chambers are also available for failure analysis and to test the effects of UV, heat and humidity on materials and products. To better understand the problem, we may recreate the failure conditions.
Chemir's final report includes conclusions, results and all the original technical data acquired during the analysis including photographs, chromatograms and spectra. Finally, recommendations for prevention of future failures are presented and, if necessary, our experts are experienced in providing litigation support.
